Description
This method for roasting a turkey is designed for juicy meat and crisp, golden skin. Seasoned with herb-infused butter and roasted with aromatic vegetables, it’s an impressive and delicious choice for Thanksgiving or any holiday meal.
Ingredients
Scale
For the Turkey and Seasoning:
- 1 whole turkey (12–15 lbs), thawed and giblets removed
- 1 cup unsalted butter, softened
- 3 tablespoons olive oil
- 3 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
For the Aromatics:
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 lemon, quartered
- 4 cloves garlic, smashed
- 2 cups chicken or turkey broth
Instructions
- Prepare the Turkey:
- Preheat the oven to 325°F (165°C). Pat the turkey dry with paper towels, removing any excess moisture for a crispier skin.
- Season the Turkey:
- In a bowl, mix softened butter, salt, pepper, garlic powder, rosemary, thyme, and sage. Gently separate the skin from the breast meat and rub two-thirds of the butter mixture under the skin. Rub the remaining butter over the outside of the turkey.
- Stuff the cavity with onion, lemon, garlic, and a few sprigs of extra herbs if desired. Tuck the wings under the turkey and tie the legs together with kitchen twine.
- Roast the Turkey:
- Place the turkey on a roasting rack inside a large roasting pan. Scatter the carrots, celery, and any leftover onion around the turkey. Pour 2 cups of broth into the bottom of the pan.
- Roast the turkey, uncovered, for about 13-15 minutes per pound. Baste every 45 minutes with pan juices to keep the meat moist.
- Monitor Temperature:
- Insert an oven-safe thermometer into the thickest part of the thigh, avoiding the bone. Roast until it reaches an internal temperature of 165°F in the breast and 175°F in the thigh​
​
.
- Insert an oven-safe thermometer into the thickest part of the thigh, avoiding the bone. Roast until it reaches an internal temperature of 165°F in the breast and 175°F in the thigh​
- Rest the Turkey:
- Remove the turkey from the oven, tent loosely with foil, and let it rest for at least 30 minutes. This helps the juices redistribute, making the meat tender.
- Carve and Serve:
- Carve the turkey and serve with your favorite side dishes. Use the pan drippings to make a rich turkey gravy, if desired.
Notes
- Make Ahead: You can prepare the butter mixture and rub it onto the turkey the day before, storing it covered in the refrigerator.
- Leftovers: Store leftover turkey in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.